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Cinnamon Raisin Bread Pudding




Source of Recipe


internet


List of Ingredients




8 c. raisin egg challah bread, cubed
2 apples, peel & cube
6 egg yolks (may use egg substitute)
3 whole eggs
1-1/2 cup granulated sugar
1/4 cup brown sugar
1 c. heavy cream (non-dairy creamer ok)
1 cup whole milk (may use 2%)
1 Tablespoon vanilla
1/2 Tablespoon cinnamon
2 Tablespoons butter

Recipe



Step 1:

Peel & cube apples.
In a sauté pan melt the butter.
Add the apple cubes and brown sugar and sauté until soft.
Remove from heat.

Step 2:

In 10x8 pan, layer bread cubes and apple cubes.

Step 3:

In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla & cinnamon. Beat well.

Step 4:

Pour mixture over bread and apple cubes and allow to sit 15 minutes.

Step 5:

Place pan with apples & bread in a larger pan filled with water to 1" to the top.
Bake @ 350° for 35 minutes or until knife comes out clean.
Allow to cool, cut in squares. Serve with Orange Butterscotch Sauce or drizzle with melted vanilla ice cream.

Orange Butterscotch Sauce

2 T. unsalted butter
1/4 cup brown sugar
1/4 cup orange liqueur
1 orange, squeezed
1/4 cup heavy cream

Step 1:

In sauce pan melt butter, add brown sugar and allow to bubble.

Step 2:

Add orange liqueur & fresh orange juice
Allow to reduce to half.
Add heavy cream, reduce until lightly thickened.
Serve with Cinnamon Raisin Bread Pudding
Note: Fresh citrus alongside the bread pudding makes for a wonderful garnish!